Restaurant Service - London - TD

8/3/2019 Restaurant Service - London - TD

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international 2010 WorldSkill s Internati onal

TD35v3.0 WSC2011

Restaurant Service

TECHNICAL DESCRIPTION


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Copyright2010 WorldSkills International. All rights reserved.Restaurant Service 1 of 14

WorldSkills International, by a resolution of the Technical Committee and in accordance with theConstitution, the Standing Orders and the Competition Rules, has adopted the following minimumrequirements for this skill for the WorldSkills Competition.

The Technical Description consists of the following:

1. INTRODUCTION ........................................................................................................ 22. COMPETENCY AND SCOPE OF WORK .................................................................. 23. THE TEST PROJECT ................................................................................................. 54. SKILL MANAGEMENT AND COMMUNICATION ...................................................... 85. ASSESSMENT ........................................................................................................... 96. SKILL-SPECIFIC SAFETY REQUIREMENTS ......................................................... 127. MATERIALS & EQUIPMENT ................................................................................... 128. MARKETING THE SKILL TO VISITORS AND MEDIA ............................................ 14

Effective 31.03.10

Liam CorcoranTechnical Committee Chair


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1. INTRODUCTION

1.1 Name and description of skill

1.1.1 The name of the skill is Restaurant Service.

1.1.2 Description of skillRestaurant Service demands an extensive knowledge of international cuisine, of beverages andbar service. The waiter is the most important contact person in attending the customers. It istherefore necessary to have a complete command of serving rules and to know the preparation ofspecial dishes and drinks at the guests table. Basic requirements are skill and resourcefulness,good manners, aplomb and practical ability.

1.2 Scope of application

1.2.1 Every Expert and Competitor must know this Technical Description.

1.2.2 In the event of any conflict within the different languages of the Technical Descriptions, the Englishversion takes precedence.

1.3 Associated documents

1.3.1 As this Technical Description contains only skill-specific information it must be used in associationwith the following:

WSI - Competition Rules

WSI - Competition Manual

WSI - Online resources as indicated in this document

Host Country - Health and Safety regulations

2. COMPETENCY AND SCOPE OF WORK

The Competition is a demonstration and assessment of the competencies associated with this skill.The Test Project consists of practical work only and underpinning knowledge associated with theseskills.

2.1 Competency specificationCompetitors should have the skills and underpinning knowledge required to provide quality foodand beverage service for a range of different service styles as detail below.

Prepare for serviceKnowledge and understanding of preparing for service

Knowledge of the different types of food service establishments

Identify the materials, utensils and equipment for food services including fine dining, casualdining and banqueting

Competitors shall be able to

Prepare table dressing and setting for different settings and styles including fine dining, casualdining and banqueting

Fold napkins for different settings, occasions and styles including fine dining, casual dining andbanqueting

Organise tasks and plan work flow

Demonstrate hygienic work practices

Present to customers in a professional manner


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Communication skills (verbal and/or non verbally)Knowledge and understanding of colleague and customer requirements

Understand the importance of the meal experience for customers

Knowledge on how to deal with difficult customers or customers with special needs


Greet and seat guests

Take orders from guests

Advise customers of menu and food information

Liaise with kitchen staff

Farewell guests

Note: Guests are sponsors and invited guests and officials from all countries participating inWorldSkills. Competitors may not serve guests from their own country.

Service of food and beverages

Knowledge and understanding of preparing for service of food and beverages Food and beverage service techniques appropriate to the service

Understand dietary requirements of customers


Serve and clear food for different styles of service including fine dining, casual dining andbanqueting

Serve and clear alcoholic and non alcoholic beverages for different styles of service includingfine dining, casual dining and banqueting

Demonstrate assembling, carving, filleting or flamb of dishes in front of customers

Manage the service cycle for different styles of service including fine dining, casual dining andbanqueting

Demonstrate safe work practices and hygiene issues of specific relevance to food and beverage

service Demonstrate waste minimisation techniques and environmental considerations in relation to

food and beverage service

Coordinate close down after service

2.2 Theoretical knowledge

2.2.1 Theoretical and underpinning knowledge is required but not tested explicitly.

legislative and regulatory requirements including health and safety, hygiene and service ofalcohol for own country and 'host country'

range and use of standard restaurant equipment, furniture, linen, cutlery and glassware

food and beverage service styles for different styles of establishments types of menus and dishes suitable for fine dining, casual dining and banqueting establishments

types of alcoholic and non alcoholic beverages

2.2.2 Knowledge of rules and regulations is not examined.

2.3 Practical workPrepare for service (mise-en-place)Preparation for the service and individual tasks to include:

Clothing and boxing tables

Folding napkins

Polishing and preparation of service equipment

Set tables in different formats. e.g. fine dining, banqueting, casual dining

Organise tasks and work flow and timing Uniform, grooming and hygiene check


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Service of foodFood service in different styles in modules Casual Dining, Fine Dining and Banqueting to include:

Plated service from the kitchen

Silver service Gueridon service

Canap service

Flamb service

Service of BeveragesBeverage service in different styles in modules Casual Dining, Fine Dining and Banqueting toinclude:

Service from the bar. e.g. Cocktails

Service from a tray. e.g. pre-poured beer

Service from the gueridon. e.g. decanting wine

Service at the table. e.g. wine from the bottle

Reception drinks service. e.g. champagne service

Service of Coffee and TeaPreparation and service of different styles of coffee to include:

Coffee from a traditional espresso machine

Loose leaf tea

Silver service and banquet service of coffee

Liqueur coffee

Preparing Gueridon DishesPreparation and service of dishes from the gueridon to include:

Carving

Flamb

Assembling

Filleting

Preparation of CocktailsPreparation and service of different styles of cocktails to include:

Stirred

Shaken

Built

Blended

Muddled

Non-alcoholicA selection of 12 cocktails will be chosen 12 months prior to the competition from the

recommended website www.iba-world.com by CE and DCE and posted on the discussion forum.

Drinks identificationRecognition by sight and smell only of selection of:

Spirits

Fortified wines

Liqueurs

Recognition by sight, smell and taste of selection of:

Red wines

White wines


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Reference websites and booksCompetitors must use the following reference for training purposes to ensure consistency instandards.

Websites www.napkinfoldingguide.com

www.iba-world.com

BooksProfessional Food and Beverage Service, Lillicrap and Cousins (7th edition - 8th may bereleased prior to competition) ISBN-10: 340-90524-7 and ISBN 13:9780340905241

3. THE TEST PROJECT

3.1 Format / structure of the Test ProjectThe format of the Test Project is a series of standalone modules.

Competitors will be divided into equal teams.Day 1 will be a rotation of tasks to familiarise the Competitors with the equipment and area.Days 2-4 Competitors will rotate through 3 different modules.

3.2 Test Project design requirementsModule Identification

Module 1: Individual tasks

Module 2: Casual Dining Plated service - Bistro

Module 3: Banquet service

Module 4: Fine Dining Gueridon

Module Description NotesModule 1:Individual tasks

1. Cutting and presentation of freshfruit may include:a. Pineappleb. Applec. Oranged. Strawberrye. Bananaf. Melon

2. Table boxing

3. Preparation and service ofcocktails

4. Preparation and service of aflamb dish

5. Preparation and service of acarved dish

6. Preparation and service of anassembled dish

7. Spirit identification

All Tasks will attract a 15 minute time limit andsome tasks may be blind marked.

Fruit carving and presentation - on a platter orindividual plates for presentation.

To box a table (approx 2m x 75cm) on 4 sideswithout the use of pins or tape.

A selection of 12 cocktails will be chosen 12months prior to the competition.

From the list in Module 4

From the list in module 4

From the list in module 4

10 spirits will be selected from the following listof 15: Vodka, Gin, Rum White, Rum Dark,Canadian Whisky, Bourbon Whiskey, Scotch

Whisky, Irish Whiskey, Tequila, William (Pear),Cognac, Kirsch, Calvados, Armagnac, Grappa.


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Module Description Notes8. Liqueur identification 10 liqueurs and fortified wines will be selected

from the following list of 15:Red Port, Madeira Sweet, Fino Sherry,

Olorosso Sherry, Dry Vermouth, SweetVermouth, Marsala Sweet, Malibu, DomBenedictine, Drambuie, Grand Marnier,Cointreau, Amaretto, Frangelico, Tia Maria

Module 2:Casual Dining Bistro, Platedservice

1. Napkin folding and clothing tablesto suit a bistro style restaurant

2. Mise-en-place to suit acasual/bistro style service for upto 3 tables served in the sameservice.

3. Service of 3 tables with up to 4guests on each table. The secondtable will be seated 15 minutesafter the first.

4. Service of drinks from the bar.

5. Wine identification

Tasks 1 2 will be completed prior to guestsarriving and will attract a time limit. Some tasksmay be blind marked.

All tables will be offered the same menu andchoice of beverages draught beer, white andred wine by glass, soft drinks and coffee fromespresso coffee machine.Drinks should be poured at the bar and taken ona tray to the guests table.

Six wines will be selected from the following listof 8:Red wine - French Merlot, South African PinotNoir, Chilean Cabernet Sauvignon,Italian Nebbiolo.White wine New Zealand Sauvignon Blanc,German Riesling, Australian Chardonnay,French Viognier

Module 3:Banquet service 1. Boxing a table on all four sideswithout the use of pins and tape.2. Mise-en-place for the set menu

set up in the Test Project.3. Set up Bar area for pre lunch

drink service and lunch service4. Serve a banqueting lunch for 8

guests.5. Service of red and white wine by

the bottle, beer, soft drinks andmineral water.

6. Plated service7. Dessert preparation show

dessert. e.g. Baked Alaska8. Banqueting tea & coffee service.

This module is divided into 2 parts1. Banquet Bar Service2. Banquet Table Service

Tasks 1 3 will be completed prior to guestsarriving and will attract a time limit, some tasksmay be blind marked.

There will be two (2) services and two (2)groups of competitors.One group of competitors will do bar service inthe morning and after lunch break will do tableservice. The other group will do the opposite.

Module 4: FineDining -Gueridon

1. Mise-en-place for the menu setout in the Test Project.

2. Carving dishes from the Gueridon

3. Assembling dishes at theGueridon

Task 1 will be completed prior to guests arrivingand will attract a time limit.

Carving may include the following:Chateaubriand, Rack of lamb, Roast chicken,Roast breast of duckling, Smoked salmon andFilet mignon

Assembling dishes may include the followingSteak Tartare, Salmon Tartare and Soup fromthe terrine


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Module Description Notes4. Flamb Dishes from the Gueridon

5. Coffee service from the Gueridon

6. Decanting a bottle of old red wine

7. Service of Spirit and liqueurs

8. Presentation and service of redand white wine

9. Silver service dishes

Flamb dishes may include the following:Steak Diane, Pepper Steak, Crepe Suzette,Pineapple Flamb, Banana Flamb and Cherry

Jubilee

Liqueur Coffee may include:Irish Coffee (Irish Whiskey), French Coffee(Brandy), Jamaican Coffee (Tia Maria)

Will attract a time limit and may be done prior toguests arriving or in front of guests

Service of liqueurs may include the following:Cognac, Irish Mist, Drambuie, Cointreau, GrandMarnier and Calvados

Service of decanted red wine and bottled whitewine

Silver service of dishes may include some of theabove gueridon dishes as per recommendedtext and accompaniments.

3.3 Test Project developmentThe Test Project MUST be submitted using the templates provided by WorldSkills International(http://www.worldskills.org/competitionpreparation). Use the Word template for text documents andDWG template for drawings.

3.3.1 Who develops the Test Project / modulesThe Test Project / modules are developed by all Experts.

The Experts are divided into teams to work on a selected module.

3.3.2 How and where is the Test Project / modules developedThe Test Project modules are developed jointly at the previous Competition. Each module ispresented to the group of Experts for approval or changes.

3.3.3 When is the Test Project developedThe Test Project modules are developed jointly at the previous Competition. Additionalinformation/updates are jointly decided on the forum in the lead-up to the Competition.

3.4 Test Project marking schemeEach Test Project must be accompanied by a marking scheme proposal based on the assessmentcriteria defined in Section 5.

3.4.1 The marking scheme proposal is developed by all experts on the discussion forum 3-6 months priorto the competition. The detailed and final marking scheme is developed and agreed by all Expertsat the Competition including the 30% change required.

3.4.2 Marking schemes should be entered into the CIS prior to the Competition.

3.5 Test Project validationTest Project modules are designed in line with previous skill competition, equipment, knowledgeand timings.


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3.6 Test Project selectionThe Test Project is selected by vote of Experts at the previous Competition.

3.7 Test Project circulation

The Test Project is circulated on the WorldSkills International website immediately after theprevious competition.

3.8 Test Project coordination (preparation for Competition)The coordination of the Test Project will be undertaken by the Chief Expert, Deputy Chief Expertand Workshop Supervisor.

3.9 Test Project change at the CompetitionThe 30% change is decided by all experts at the current competition. Experts will be divided intoequal teams to manage a project/module and present 30% changes to all Experts, who vote onagreement.

3.10 Material or manufacturer specificationsNot applicable

4. SKILL MANAGEMENT AND COMMUNICATION

4.1 Discussion ForumPrior to the Competition, all discussion, communication, collaboration and decision makingregarding the skill must take place on the skill-specific Discussion Forum(http://www.worldskills.org/forums). All skill-related decisions and communication are only valid ifthey take place on the forum. The Chief Expert (or an Expert nominated by the Chief Expert) will bemoderator for this forum. Refer to Competition Rules for the timeline of communication andcompetition development requirements.

4.2 Competitor informationAll information for registered Competitors is available from the Competitor Centre(http://www.worldskills.org/competitorcentre).

This information includes:

Competition Rules

Technical Descriptions

Test Projects

Other Competition-related information

4.3 Test Projects

Circulated Test Projects will be available from worldskills.org(http://www.worldskills.org/testprojects) and the Competitor Centre(http://www.worldskills.org/competitorcentre).

4.4 Day-to-day managementThe day-to-day management is defined in the Skill Management Plan that is created by the SkillManagement Team led by the Chief Expert. The Skill Management Team comprises the JuryPresident, Chief Expert and Deputy Chief Expert. The Skill Management Plan is progressivelydeveloped in the six months prior to the Competition and finalised at the Competition (agreed byExperts and submitted to the Chair/Vice Chair of the Technical Committee). The Chief Expert is toregularly share updates of the Skill Management Plan via the Forum.


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5. ASSESSMENT

This section describes how the Experts will assess the Test Project / modules. It also specifies theassessment specifications and procedures and requirements for marking.

5.1 Assessment criteriaThis section defines the assessment criteria and the number of marks (subjective and objective)awarded. The total number of marks for all assessment criteria must be 100.

The marking scale is to be designed by experts in the lead-up to current competition, whensubjective and objective marking will be decided to suit specific task/skill.The table shows the proposed split of objective and subjective for each section/criterion.

Section Criterion MarksSubjective Objective Total

A Food service skills 12.5 12.5 25

B Beverage service skills 12.5 12.5 25C Special tasks at table side 20 0 20D Bar and coffee service 5 10 15E Social and commercial skills 10 0 10F Personal presentation 0 5 5

Total = 60 40 100

5.2 Subjective marking60% of the assessment will be marked subjectively.Scores are awarded on a scale of 1 to 10.

Performance Level Scores Guide DescriptionPerfect 10 Very confident, very good knowledge of task, very good level

of skillsVery Good 9Good 8 Confident, good knowledge of task, good level of skillsFairly Good 7Sufficient 6 Fairly confident, some limitation in knowledge of task, some

limitation in skillsAverage 5Poor 4 Not fully confident, variable limitations in knowledge of task,

variable limitations in skillsUnsatisfactory 3Very Bad 2 Not confident, considerable limitations in knowledge of task,

considerable limitations in skillsNothing 1

These descriptions are intended to assist in developing consistent marking across all Experts andacross all tasks. The descriptions are indicators of the type of criteria Experts should be looking for

to give a subjective score out of ten in accordance with the WorldSkills International markingsystem.

5.3 Skill assessment specificationMarking by the experts will be 40% objective assessment and 60% subjective assessment.

Marking guides will be designed and agreed on prior to the Competition.Experts would discuss and agree on standards at the Competition in line with the marking guides.


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Example of Subjective Marking Sheet:Competitor Number 1 2 3 4 5

Module 1Task 1a - Uniform

Mark

- uniform suitable for task 4 3 4

- uniform of good presentation 3 3 3

- shoes appropriate for task 3 2 2

Total Task 1a 10 8 9

In the above example of subjective marking the expert can allocate any mark to each criteria toget a total mark out of ten. For example shoes may be appropriate for task, however they maynot be polished competitor then has one mark deducted but does not lose all marks.The total mark should then be related back to the to the overall WorldSkills scoring grid of 1-10

Example of Objective Marking Sheet:

Competitor Number 1 2 3 4 5

Module 1Task 1b Decanting

WineYes No

- correct mise en place 1 0 1 0

- presentation of wine 1 0 1 1

- opening procedure 2 0 2 0

- checking wine quality 1 0 0 1

- decanting technique 2 0 2 2

- no spillage 2 0 2 0

- timing 1 0 1 1

Total Task 1a 10 0 9 5

In the above example of objective marking the expert can allocate only the mark awarded for thespecific criteria if they have achieved it if an error has been made they receive no mark.For example No spillage whether the competitor may have a large or small amount of spillagethey will receive 0 marks. 2 marks would only be awarded if there was no spillage.The total mark should then be related back to the to the overall WorldSkills scoring grid of 1-10

Proposed Guidelines for allocation of criteria for all 4 modules

A. Food Service Skills may include:

Mise en place

Table service skills

Table boxing

Napkin folding

Table cloth laying


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B. Beverage Service Skills may include:

Mise en place

Service of beer, juices and soft drinks

Wine red, white & dessert wine

Sparkling wine

Liqueur, Spirits, Fortified wine and/or wine identification

C. Specialised Tasks at the Table may include:

Mise en place

Gueridon skills including assembling, filleting, carving and flamb

Silver service

Decanting wine with sediment

D. Bar & Coffee Service may include:

Mise en place

Cocktails with and without alcohol

Espresso coffee styles from Espresso machine Basic coffee service

Tea service

E. Social & Communication Skills may include:

Social skills with guests

Communication skills with guests, experts and other competitors

Attitude

F. Personal Presentation may include:

Uniform

Grooming

Shoes Posture and deportment

Personal hygiene

Underlying skills such as hygiene, occupational health and safety, waste minimisation andenvironmentally responsible work practices, flair, technique, organisational skills and methodologywill be incorporated in all Criteria.

5.4 Skill assessment proceduresExperts are placed into marking teams and remain in the same module for the 4 days of theCompetition, to ensure consistency in marking. Teams will have a range of experts from differentcountries/regions and should also be a mix of returning experts and new experts. Each team will beallocated a team leader to conduct the daily competitor briefings. The CE and DCE decide the

team leaders and their teams.

Competitors will be placed into teams by the CE and DCE - which will have a range of differentcountries/regions. Competitor teams will rotate through the modules over the 4 days ofcompetition. Competitors will draw their allocation daily.

Separate mark sheets will break down each module into tasks (or sub criteria) and are used by theexperts to mark the competitors. The mark sheets are shown to competitors at the start of each dayfor the specific module they will be working on for a time of 15 minutes.At the end of each day of competition, final marks are recorded onto the Subjective or Objectivemark sheets and then entered into CIS by the CE and DCE or administrative assistant.

All 4 modules will be where possible and appropriate, evenly weighted across all assessment

criteria and have approximately the same amount of overall weighting towards the final total.


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Competitors will be asked to perform a variety of practical tasks, which test theoretical, productknowledge, practical skills, personal presentation, social skills and green practices. Tasks willattract a time restriction, some will be performed for invited guests and some will be blind marked.

6. SKILL-SPECIFIC SAFETY REQUIREMENTS

Refer to Host Country Health & Safety documentation for Host Country regulations.No skill-specific safety requirements.

7. MATERIALS & EQUIPMENT

7.1 Infrastructure ListThe Infrastructure List lists all equipment, materials and facilities provided by the Host Country.

The Infrastructure List is online (http://www.worldskills.org/infrastructure/).

The Infrastructure List specifies the items & quantities requested by the Experts for the nextCompetition. The Host Country will progressively update the Infrastructure List specifying the actualquantity, type, brand/model of the items. Host Country supplied items are shown in a separatecolumn.

At each Competition, the Experts must review and update the Infrastructure List in preparation forthe next Competition. Experts must advise the Technical Director of any increases in space and/orequipment.

At each Competition, the Technical Observer must audit the Infrastructure List that was used at

that Competition.

The Infrastructure List does not include items that Competitors and/or Experts are required to bringand items that Competitors are not allowed to bring they are specified below.

7.2 Materials, equipment and tools supplied by Competitors in their toolbox

To minimise costs associated with the transportation of tools and equipment for member countries,to minimise storage required and to be environmentally responsible Competitors do not requireand should not bring a large tool box suggested size should be approximately L 65cm, W 40cmand H 45cm.

General requirements

Pen Notebook

Box of matches or lighter

Knife kit

Service gloves

Waiters friend/wine opener

Crumber

Four spirit measuresNo other equipment will be accepted at the Competition


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Uniform requirements

Module 1 Individual Tasks, Module 2 - Casual Dining and Module 3 BanquetingCompetitors must wear black trousers or black skirt, white long-sleeved shirt suitable forwearing a tie and suitable black shoes. The organisers will supply the tie and apron. No other

uniform will be accepted.

Module 4 Fine DiningCompetitors to bring uniform appropriate for the tasks.

7.3 Materials, equipment and tools supplied by ExpertsExperts must present at the Competition in appropriate attire that reflects managerial standard inthe hospitality industry (for example: suit).

The giving of gifts to fellow Experts is not compulsory however if Experts wish to bring gifts pleaselimit to one gift and Member pin per Expert.

7.4 Materials & equipment prohibited in the skill areaNo other equipment or material is allowed.

7.5 Sample workshop layoutWorkshop layouts from Calgary are available at:http://www.worldskills.org/index.php?option=com_halls&Itemid=540

Workshop layout from previous Competition:


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Draft layout for WSC2011:

8. MARKETING THE SKILL TO VISITORS AND MEDIA

8.1 Maximising visitor and media engagementFollowing is a list of possible ideas to maximise visitor and media engagement:

Test Project descriptions

Career opportunities

Invitation for media/sponsors for meal service

Try-a-trade (from Host Country)

Display screen (from Host Country)

8.2 Sustainability Recycling paper, cardboard, glass, plastic, food waste

Use of green materials where possible

Service of food to customers to avoid wastage

Competitors marked on their green practices

Small toolboxes

Restaurant Service - London - TD

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